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Effect of ultrasound on the glycosylation reaction of pea protein isolate–arabinose: Structure and emulsifying properties
This study investigated the effects of different ultrasonic power and ultrasonic time on the structure and emulsifying properties of pea protein isolate (PPI)–arabinose conjugates. An examination of the absorbance and color development of PPI-d-arabinose (Ara) conjugates found that compared with tra...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9474918/ https://www.ncbi.nlm.nih.gov/pubmed/36088895 http://dx.doi.org/10.1016/j.ultsonch.2022.106157 |